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Method for wine filtration

a technology for filtration and wine, applied in the field of wine filtration, can solve problems such as difficulties in clarification and filtration, and achieve the effect of improving filterability

Inactive Publication Date: 2013-02-07
NOVOZYMES AS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent text is saying that adding enzymes to a filtration process makes it easier to filter by at least 10% compared to doing it without the enzymes.

Problems solved by technology

Polysaccharides in wine, because of their size and colloidal nature, are known to complex with proteins and polyphenols contributing to the haze in wine and also cause difficulties during clarification and filtration.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0136]Wines from various color (red, white, rosé) and from various winemaking process (short maturation, long maturation, thermo treated) were tested in lab scale, pilot scale and large scale to check the performance of various enzyme in filterability improvement. All lab scale experiments were run in 1.5 liter (magnum) flasks. Each magnum was filled with a well homogenized wine sample. Initially the wine sample is analyzed for turbidity (NTU: Nephelometric Turbidity Units) and filterability (CFLA: filtration criteria Lamothe-Abiet) prior to enzyme addition. The equipment used for measuring CFLA is the same equipment used to measure the Fouling Index developed by Laurenty in 1972. Turbidity is measured directly on the wine sample using a Hach turbidimeter and the value read on the equipment is expressed in NTU. If very turbid, the wine was settled before taking a sample for turbidity measurement. Filterability was measured using a filtration vessel under 1 bar of pressure, filtering...

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PUM

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Abstract

The invention describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase and a pectin lyase. The invention also describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase, a pectin lyase, a pectinesterase and an endoarabinanase.

Description

FIELD OF THE INVENTION[0001]This application is related to the field of wine filtration. More particularly, this application relates to the use of enzymes for improvement of wine filterability.BACKGROUND OF THE INVENTION[0002]An important step during wine making is wine filtration. Polysaccharides in wine, because of their size and colloidal nature, are known to complex with proteins and polyphenols contributing to the haze in wine and also cause difficulties during clarification and filtration. The various polysaccharides in wine include but are not limited to cellulose, pectin, glucan etc. These polysaccharides are derived from the juice or must from which the wine is made and are also sometimes products of microbial activity.[0003]Many processes and materials are known to be used during wine making and filtration to remove these polysaccharides and improve filterability. For example, use of fining agents, filters, filtration equipments, enzymes etc. Fining agents such as casein, ...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12N9/14
CPCC12H1/063C12H1/003
Inventor CANAL-LLAUBERES, ROSE-MARIEDASGUPTA, AINDRILAREYNOU, GAELLE
Owner NOVOZYMES AS